Mediterranean Cauliflower Salad with Crispy Chickpeas, Sun-Dried Tomatoes and Olives
A warm Mediterranean salad of cauliflower, feta, kalamata olives, sun-dried tomatoes, and crispy chickpeas. The salad is dressed in a Miso Dressing. It's hearty enough to be a hearty vegetarian main dish, and delicious enough to eat every day.
Preheat the oven to 400° F and line two baking sheets with parchment paper or foil.
Chop cauliflower into 1-2 bite pieces, toss with 1 tablespoon olive oil and half of the salt and pepper, and arrange on one of the prepared baking sheets. Roast for about 30 minutes, flipping over once, halfway through roasting, until tender and starting to brown.
Toss the cooked chickpeas with the remaining olive oil, salt, pepper, and all of the paprika. Spread on the other prepared baking sheet, and roast for about 20-25 minutes until lightly crispy. Don't worry if some of them begin to spit.
These steps can be done up to 5 days ahead. Store the cauliflower and chickpeas in the refrigerator until needed.
In a medium skillet over medium high heat, add the remaining tablespoon olive oil, garlic, sun-dried tomatoes, roasted chickpeas, and roasted cauliflower. Sauté until warmed. Top with the olives, feta cheese, and fresh marjoram, and toss with 2/3 of the Miso dressing (below). Serve the remaining dressing on the side.
Whisk together all the of the dressing ingredients in a small bowl. This can be made 2 weeks ahead and refrigerated.
Calories were calculated using the VeryWell Fit nutrition calculator for 4 servings.